Friday, July 22, 2011

Using Milo

A while back in a "buying in bulk" post, I listed several items that I was eager to try, one of them being milo or sorghum flour.  The verdict is in.... I LOVE it!!  I made a chocolate zucchini bread with some zucchini from the garden and it turned out wonderful.  Milo is naturally sweet and also gluten free.  I cut the sugar in half, although I could have eliminated it completely and it still would have been good.  Now before you substitute sorghum for wheat flour, there are some important tips to remember.  Any flour that doesn't have gluten is dry and likely to crumble unless you adjust your recipe.
Here are the steps that I followed (taken from eHow) :

1.  Add 1/2 Tbsp. of cornstarch for each cup of flour when you are baking any sort of baked goods except bread.

2.  Add 1 tbsp.of cornstarch for each cup of flour if you are making bread.

3.  Add 1.25 times the amount of fat (i.e., oil or butter) that the recipe calls for. This will make the item you are cooking more moist.  I love using coconut oil.

4.  Add 1.25 times the amount of rising substance (i.e., yeast, baking soda, or baking powder) that the recipe calls for. This will ensure that the recipe rises the appropriate amount.

5.  Cook or bake the item as the recipe indicates.

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